#8 Michele Cappetta: Photography

What's a beautiful picture? Good eye or an expensive camera? Years of experience or just 1/60 of second? In few slides I introduce different point of view of photography, basic definitions, brief instrumental history, technical details. I will give some tips on which techniques to use to make a good portrait, sports photography or landscape picture. In the end I will show a selection of my best pictures of Munich, Rome, Venice, Paris and Turkey.

#7 Akila Jeeson-Daniel: Spices in Indian Cooking - How and Why

In this talk, we learn that Indian Spices are much more than "curry powder". Indian cuisine varies greatly over the different regions of the subcontinent, and we learn about the origin of popular dishes such as the Naan, Baati, Kurma, Biryani or the famous Chiken Tikka Massala, which, like the Tandoori cuisine, did not originate in India. From starters, to main dishes, to deserts, spices always play an important role. They are not only added for taste, but also for their health benefits, providing vitamins, minerals and anti-oxidants. But the proof of the pudding (or curry) is in the eating: We also get to sample a range of Indian herbs and spices, as well as a spicy lentil paste.

The image shows a vegetarian tali from the Gujarat region. Copyright wikipedia.org, under the Creative Commons License

#6 Philipp Edelmann: Esperanto

Esperanto is the most widely spoken constructed international auxiliary language. Its name derives from Doktoro Esperanto, the pseudonym under which L. L. Zamenhof published the first book detailing Esperanto, the Unua Libro, in 1887.